If making homemade vegan feta, make the entire linked recipe to use here. If you forget to soak the cashews, simply boil them for about 25 minutes. They need to be soft so do not skip this step and use them dry.
If you want to keep this oil free, sauté with broth and you can try to use a version of the trick I used in my Vegan Baklava to get the phyllo crispy. It called for Aquafaba mixed with almond butter and maple syrup since it’s a dessert, but you can try it with just the aquafaba or the Aquafaba and almond butter. It’s better with the oil, but if you want to make this oil free, the aquafaba should work like it did in the baklava recipe. Keep in mind that the phyllo dough still has some oil in it.
This makes 24 pieces, each piece is a serving in the nutrition info.
Tips to prep ahead:
Make the filling the day before.
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